Ponche is a lot of things, drawing parallels to innumerable other festive drinks. You could see it as being related to mulled cider, stewed with warm spices and served steaming on cold winter nights. The inclusion of fruits calls to mind sangria, even more so if it happens to be spiked, though more likely with brandy, rum, or tequila than wine. Fruit punch, of course, given that the name translates about the same, has an obvious relation. Mexican ponche, however, is its own unique party starter, even when it defies easy definition.
Paantsch, Ponche, Punch
Ponche has come a long way to reach its current destination as a Latin holiday staple. Originally from India, it was called “paantsch,” meaning “five,” and was accordingly made with five basic ingredients: alcohol, fruit juice, sugar, water, and spices. British sailors became hooked on the brew, bringing it with them on their travels to Europe and the West Indies, adapting it to use local fruits. The Spanish eventually introduced the drink to Mexico, where it was developed into the distinctive drink we know and love today, transformed by the native fruits of the Americas.
Key Ingredients
What makes Mexican ponche special is also what makes it difficult to replicate faithfully in different parts of the world. Key ingredients that may not be as common in US households include:
- Piloncillo: Unrefined dark brown sugar, often sold in hard cones or blocks, to be chopped, grated, or dissolved in hot liquids, such as this.
- Tecojotes: AKA Mexican hawthorn, similar to crabapples, they have a sweet and sour tropical flavor, and can be eaten both raw and cooked.
Fortunately, there are as many versions of ponche as there are people that make it, so there’s nothing wrong with a bit of improvising based on availability. This is one of those recipes that’s more like a set of guidelines than rules, open to interpretation as you please.
Serves You Right
Both a drink and a snack, a huge asset to busy hosts is the way it’s served as is, whole fruits and all. Guests can help themselves while the pot simmers gently on the stove, infusing the whole house with citrus and spice. Whether you chose to spike it or not, it’s sure to raise spirits with just one sip.
Ponche Navideño (Mexican Christmas Punch)
Mexican ponche is a festive, aromatic punch that defies easy definition. Simmered with citrus, dried fruits, warm spices, and a touch of sweetness, it’s both a drink and a snack, served steaming, whole fruits and all. Whether spiked with tequila or rum or enjoyed as-is, this cozy holiday staple is sure to raise spirits with every sip.
Ingredients
- 8 Cups Water
- 2 - 3 Small Oranges, Sliced
- 1 Pound Tejocote or Cored, Sliced Green Apple
- 1/2 Pound Guava, Sliced
- 1/2 Cup Raisins
- 1/4 Cup Tamarind Paste or 1/2 Cup Pomegranate Juice
- 4 Cinnamon Sticks
- 6 Whole Cloves
- 1 Tablespoon Dried Hibiscus or Hibiscus Tea
- 1/2 Cup Piloncillo or Coconut Sugar or Dark Brown Sugar, Packed
- 4 - 8 (3-Inch) Pieces Sugar Cane (Optional)
- Reposado Tequila or Dark Rum (Optional)
Instructions
- Combine everything except for the tequila or rum, if using, in a large stock pot over medium heat. Simmer for 30 – 45 minutes, uncovered, stirring occasionally.
- Ladle into mugs and add a splash of spirits to each serving as desired. Enjoy hot.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 198Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 15mgCarbohydrates: 44gFiber: 5gSugar: 36gProtein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.